Beruflich Dokumente
Kultur Dokumente
2018-19
SUBMITTED BY:
KARTIK KUMAR SRIVASTAVA
12TH
BOARD ROLL NO:
PREPARATION OF
SOYABEAN MILK AND ITS
COMPARISON WITH
NATURAL MILK.
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Bonafide Certificate
This is to certify that Master Kartik Kumar Srivastava, a
student of class XII of Ramanujan Public School, Roll
No. , Session 2018-19, has satisfactorily
completed the required chemistry project work as per
the syllabus of standard XII in the laboratory of the
school.
Date:04/01/2018
Principal’s Signature
Acknowledgement
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I selected this project as a part of my studies, titled
“Preparation of Soyabean Milk and its Comparison with
Natural Milk”.
As gratitude, I convey my sincere thanks to our Chemistry
Teacher Mr. Anirudh singh, who were our constant guide
during the period of study and without whose help it would
not have been possible for us to complete this project.
Contents
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Introduction…………………………………………7
Aim………………………………………………..8
Hypothesis…………………………………………..8
Requirements………………………………………...9
Procedure…………………………………………9-10
Observations………………………………………...11
Photo Gallery…………………………………….......12
Result……………………………………………...13
Data Analysis (Comparison Chart)………………………..14
Natural Milk v/s Soy Milk……………………………....15
Nutrition…………………………………....15
Health Benefits……………………………15-16
Disadvantages………………………………..16
Conclusion………………………………………....17
Further Scope of Investigation……………………….....17
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Bibliography……………………………………….18
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Introduction
Natural milk is an opaque white fluid secreted by the mammary gland
of female mammals. The main constituent of natural milk are
proteins, carbohydrates, minerals, vitamins, fats and water and is a
complete balanced diet in itself. Fresh milk is sweetish in taste.
However, when it is kept for a long time at a temperature of
35±5°C it becomes sour because of bacteria present in air. These
bacteria convert lactose of milk into lactic acid which is sour in taste.
In acidic conditions casein of milk starts separating out as precipitate.
When the acidity in milk is sufficient and temperature is around
36°C, it forms semi solid mass, called curd.
Soyabean milk is made from soy beans. It resembles natural milk. The
main constituents of Soyabean milk are proteins, carbohydrates, fats,
minerals and vitamins. It is prepared be keeping Soyabeans dipped in
water for some time. The swollen Soyabeans are then crushed to a
paste which is then mixed with water. The solution is filtered.
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Aim
Preparation of Soyabean milk and its comparison with the natural
milk with respect to curd formation, effect of temperature and
taste.
Hypothesis
As per my knowledge the curd formation in natural milk will be
formed more quickly at different temperatures in comparison to
the curd formed by Soyabean milk and will also be of better
quality.
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Requirements
Beakers, pestle and mortar, measuring cylinder, glass rod, tripod
stand, thermometer, muslin cloth, burner.
Soyabeans, Buffalo milk, fresh curd, distilled water.
Procedure
Soak about 150g of Soyabeans in different amount of water
so that they are completely dipped in it. Keep them dipped
for 24 hours.
Take out swollen Soyabeans and grind them to a very fine
paste with a pestle and mortar.
Add about 250 mL of water to this paste and filter it
through a muslin cloth. Clear white filtrate is Soyabean milk.
Compare its taste with buffalo milk.
Take 50 mL of buffalo milk in three beakers and heat the
beakers to 30°C, 40°C and 50°C respectively. Add ¼
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spoonful curd to each of the beakers. Leave the beakers
undisturbed for 8 hours and curd is ready.
Similarly, take 50 mL of Soyabean milk in three other beakers
to 30°C, 40°C, and 50°C respectively. Add ¼ spoonful curd
to each of these beakers. Leave the beakers undisturbed for 8
hours and curd is formed.
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Observations
Type Beaker Temperatur Qualit Taste
of no. e y of of
milk curd curd
Perfectly
1. 30°C Dense, Semi Sour
Solid
Comparatively
Buffalo 2. 40°C Watery Less Sour
Milk
Highly
3. 50°C Watery Tasteless
Almost Almost
1. 30°C Dense Sour
Semi Solid,
Soyabean 2. 40°C Little Bit Sour
Milk Watery
High Water
3. 50°C Content Tasteless
Photo Gallery.
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Result
For buffalo milk, the best temperature for formation of good
quality and tasty curd is 30-33°C and for Soyabean milk, itis 35-
40°C.
1. Natural milk is sweet in taste while soya bean milk is sour.
2. . The c u rd
formation
takes pl ace at
a faster rate
with increase
in temperature
and in
both type of milk.
3. In natural
milk,
fermentation
take place
faster at a
higher
temperature, leading to formation of larger amount lactic
Acid which imparts of sour taste.
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Data Analysis (Comparison Chart)
Vegan No Yes
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Natural Milk v/s Soy Milk
Nutrition
A cup of cow’s milk contains lactose (a sugar found only in milk),
proteins, carbohydrates, fats and calcium which are also present in
soy milk but in varying quantities.
Lactose can be hard to digest by some people if they lack the
required digestive enzyme lactase and will not be able to digest
milk easily. Soy milk is mostly used as an alternative to milk used
by people with lactose intolerance since it is completely lactose
free.
Health Benefits
There are a number of hath benefits with drinking soy milk. These
are as follows:
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Conclusion
Both natural milk and soya milk have almost same constituents
except the presence of lactose in natural milk. Soya milk can easily
be used as an effective alternative for people whose diet is lactose
free. But on the other hand natural milk curd requires lesser time
(as per my hypothesis taken earlier) than soya milk curd also
requires and room temperature for its formation whereas soya milk
curd requires temperature slightly greater than room temperature.
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Bibliography
www.google.co.in
www.wikipedia.org
www.diffen.com
www.fitday.com
X-X-X-X
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